Baked Sunday Morning's - Devouring Brooksters

These could be one of the best treats I've made yet, a BROOKSTER! I'm already contemplating different varieties to bake. So for those like me who have never heard of a brookster before this is my definition; a brownie topped with cookie mixture baked together resulting in a golden crunchy topping, fugdey centre and bursting with rich dark choc chips.

 

This is the first recipe The Baked Sunday Morning's group have made out of Matt and Renato's new offering Baked Elements. I'm still waiting for the arrival of my copy in the mail, but lucky for me you can find the recipe for brookster's here, at baked sunday mornings.

 

First I made the yummy cookie dough containing butter, caster & brown sugar, plain flour, bi-carb soda, salt, eggs, vanilla and choc chips. This mixture is then chilled for 3 hours. 

 

Next I whipped up the brownie batter combining flour, salt, cocoa powder, dark chocolate, butter, eggs, sugar and vanilla. Look at that shinny mixture!!

 

Then I divided the gooey brownie batter between 12 lined muffin tins and chilled for 3 hours.

 

Using my trusty ice cream scoop I deposited cookie dough on top of the brownie mixture and baked for 28 minutes @ 180 degree fan forced oven, rotating half way through. 

 

They came out puffy and golden and my house smelt delightful!

 

And I had enough left over cookie dough to bake a few trays off as well. These took about 18 minutes @ 180 degree fan forced oven, rotating half way through.

 

You can easily devour these little gems as is or serve with berries and ice cream for dessert. This recipe's going in my keeper box and I'm anticipating the post any day now to find out what else we'll be making in the coming weeks. Check out how everyone one else went with the Brooksters at baked sunday mornings.